Servings: 20

8 C. confectioners' sugar 8 C. confectioners' sugar
1/2 C. margarine softened ½ C. margarine softened
4 teaspoon vanilla 4 teaspoon vanilla
3/4 C. milk (may need to add a little more if it's too thick). Glaze should be runny. ¾ C. milk (may need to add a little more if it's too thick). Glaze should be runny.

Mix the confectioners' sugar, butter, and vanilla together.
Adding half the milk to start with, stir in to make a glaze, adding just a drop at a time more until you get a nice runny glaze.
Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
Glaze will form a crust and harden as it cools, but you can spread it over warmed cakes and serve that way as well.

.sift the powder sugar before adding to butter. It will reduce the clumps in the glaze  .sift the powder sugar before adding to butter. It will reduce the clumps in the glaze
. Milk should be added in tiny increments until desired consistency is reached. Glaze should be able to be drizzled not spread with a knife. Needs to be done close to the meal and not in fridge. It will thicken up.  . Milk should be added in tiny increments until desired consistency is reached. Glaze should be able to be drizzled not spread with a knife. Needs to be done close to the meal and not in fridge. It will thicken up.